Instructions: In large bowl, combine popped corn and toasted almonds; set aside. In medium
saucepan, over medium heat, bring sugar, corn syrup, water, butter, cream of
tartar and salt to a boil. Boil rapidly to soft crack stage (270F on candy thermometer); remove from heat. Stir in baking soda quickly but thoroughly; add instant coffee, stirring until well blended.

Working quickly, pour mixture over popped corn, tossing gently to coat.

Evenly spread coated corn onto greased wax paper; cool 5 minutes. Using a fork, drizzle melted chocolate over popcorn mixture. Allow to cool 4 hours. Break into chunks and store in airtight container.

Makes about 28
pieces.

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